Vegetable Salad Vinaigrette
A vibrant vegetable salad featuring sweet corn, peas, green onions, and pimento, dressed with a tangy vinaigrette. Perfect for picnics, potlucks, or light summer meals.
Ingredients
Instructions
- Drain the canned shoe peg corn and peas.
- Add chopped green onions and chopped pimento to the drained vegetables.
- In a saucepan, combine 1 cup of oil, 1 cup of vinegar, and 1 teaspoon of sugar.
- Bring the mixture to a boil and pour it over the salad.
- Refrigerate the salad overnight.
- Before serving, you may drain the dressing if desired.
- The dressing acts as a preservative and the salad will keep for a long time in the refrigerator.
Tips & Substitutions
For a vibrant flavor, consider adding diced bell peppers or cucumbers for extra crunch. You can substitute apple cider vinegar for a milder taste or use a mix of olive oil and vegetable oil for a richer dressing. Fresh herbs like parsley or dill can enhance the salad's freshness. If you prefer a sweeter dressing, increase the sugar slightly.
Serving Suggestions
Serve this Vegetable Salad Vinaigrette as a refreshing side dish for grilled meats or with a light sandwich for a perfect lunch. It pairs beautifully with Refreshing Iced Tea Punch. For a heartier meal, consider adding cooked quinoa or chickpeas to boost protein and fiber content.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. The flavors will continue to develop over time. If the salad becomes too watery from the dressing, simply drain some before serving. Avoid freezing, as the texture of the vegetables may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Salad Vinaigrette contains roughly 2036 calories, with 10g protein, 96g carbohydrates, and 201g fat. It is an excellent source of dietary fiber (292% of the Daily Value), vitamin C (24% of the Daily Value), and iron (21% of the Daily Value). It also contributes 82g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Yes, you can absolutely use fresh vegetables! Just ensure they are blanched to soften them slightly. Fresh corn and peas will provide a delightful crunch and enhance the overall flavor of the salad.
How can I make this salad spicier?
To add some heat, consider mixing in diced jalapeños or a dash of hot sauce into the dressing. You could also sprinkle some red pepper flakes over the salad before serving for an extra kick.
Is this salad suitable for a vegan diet?
Yes, this Vegetable Salad Vinaigrette is naturally vegan! All ingredients are plant-based, making it a great choice for those following vegan recipes. Just ensure that the pimentos and other canned goods do not contain any animal-derived ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).